Fine dining around the turn of the 20th century was a thing of opulence, fancy dress and even fancier food. It was a time for creativity in food. The classically trained French chefs developed some of the most innovative and iconic food for the time. Dishes that were instant hits and long standing classics-so much so that even name dropping these recipes today conjure up images of white linen table cloth, crystal goblets and silver flatware.
This dish was created by the great French Master Chef, Auguste Escoffier, who is credited with inventing much of what we consider classical French cuisine today. Around 1880, Chef Escoffier created this dish to honor the launch of a play by the same name, Thermidor.
The delicious soft shell crab…mmmmm soooo good….is a Chesapeake Bay regional specialty. A culinary delight that makes mouths water every time a softy dish is mentioned (the crabbers and I call em’ softies). In this guide we will tackle this delicacy- so you can easily prepare soft shell crabs at home.
Shrimp and grits is a southern staple. Found everywhere from casual diners to fancy white linen tablecloth restaurants, although it wasn’t always this popular. Shrimp and grits became the en vogue dish that it is today by the recent popularity of low country cuisine and the world famous chefs of that region.
Low country is reserved as the geographical region along the southern coast of South Carolina, a section of the country also known as the ‘Grit Belt’ (teehee). South Carolinians have been making shrimp and grits for centuries and recipes have been generationally passed along from family to family.
One of the many joys of wine is it’s flavorful versatility and ability to pair with any food, sweet or savory, and seafood is no exception. I like to reflect on the link between the sea and the grape. Many of the world’s greatest wine producing regions are situated near oceanic coasts and waterways, creating this harmonious dependency-making seafood and wine the best of pairing friends.
The holidays are meant to be flush with friends, family, good food and drink. To make busy holiday shopping simpler, here is our easy to follow holiday wine and seafood pairing guide.
Maryland seafood does not only need to be suited for the likes of dinner and lunch! Maryland seafood makes for the perfect brunch (yes, that was an intentional rhyme). And what is the best vessel for a seafood fueled spread? Brunch bagels!
Whether you’re serving a full house of holiday guests or need an energy boost to start your busy day, Cameron’s Seafood is here to help. Below you’ll find our favorite brunch and seafood bagel ideas and combinations.
A few years ago I dragged a couple of friends and my husband to Maine. It was a two fold trip, one-to see the New England fall foliage and two-to see how much lobster we can eat in a long weekend. We succeeded in both, while the beauty of the seasonal changes was an incredible site, the lobster was the stand out. After the trip we attempted to tally the total weight of all the lobster we consumed, I believe we agreed that it was about 30lbs. between the 4 of us.